Shiitake Mushroom And Barley Soup

Heat the oil in a large soup pot over high heat. Add the onion and quick saute for 2 to 3 minutes. Add the mushrooms, carrot, and 1 tablespoon of the tamari. Saute for a few minutes until the carrot brightens.

Add the barley and the remaining 1 tablespoon of the tamari and stir. Add the bay leaves and stock. Cover and bring to a boil, then lower to a simmer for at least 1 hour.

Add salt and pepper and remove the bay leaves. Serve in individual bowls garnished with sliced scallion.

cook's notes

You can use any mushrooms, or a combination of mushrooms, for this soup, although shiitakes are recommended.